Seeds Free Classic Parker House Rolls
Few things rival the comfort of a warm, buttery dinner roll fresh from the oven, and this classic version delivers that pillowy, golden perfection every single time. The dough comes together with simple pantry staples — flour, milk, egg, butter, and yeast — so there are absolutely no seeds hiding in the ingredient list, which can be a real concern with store-bought rolls that often sneak in poppy, sesame, or sunflower seeds for texture or topping. The signature fold technique gives each roll its iconic pocket of extra butter baked right into the center, making every bite impossibly soft and rich. Brushing the tops with melted butter before and immediately after baking creates that glossy, golden crust that looks like it came straight out of a bakery. A light sprinkle of flaky sea salt at the end is optional but absolutely worth it for that sweet-savory contrast. These rolls are the kind of thing that disappears from the table before the main course even gets a chance to shine.
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Learn more →Ingredients
12 servings
For the dough
- ½ cup whole milk
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 large egg
- 4 tbsp unsalted butter, softened and cut into pieces
For brushing
- 3 tbsp unsalted butter, melted
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Warm the milk in a small saucepan over low heat until it just begins to steam, about 2–3 minutes, then remove from heat and let cool until it is warm to the touch but not hot (around 105–110°F / 40–43°C). Combine the warm milk and warm water in the bowl of a stand mixer. Sprinkle the yeast and 1 tsp of the sugar over the liquid and let stand until foamy and fragrant, about 5–10 minutes.
- 2
Add the remaining sugar, flour, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 4 minutes.
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